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Everything but Espresso: Professional Coffee Brewing Techniques

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Product Description

With his first book considered by many professional baristas to be one of the definitive guides on espresso preparation, Scott Rao turns his considerable expertise and focus on all the other ways to make coffee - press pot and pour over geeks, this one's for you.

Broken down into three main parts, the book covers:

  • Part One: Coffee extraction, measurement and methods on improving coffee flavor by changing the brewing parameters
  • Part Two: How to achieve optimal coffee flavor via different brew methods (such as drip, pour over, press pot, steeping and vacuum pot)
  • Part Three: Proper water chemistry and coffee bean storage

It also includes a thorough technical bibliography for those interested in digging deeper. A truly fascinating read.

Pros
  • Science of Coffee - From figures and charts to the why and how of coffee prep, the scientist in you will love this book
  • Variety - It covers a wide variety of coffee preparation methods, so there's a little something for everyone
  • Easy to Follow - Step-by-step guides with pictures makes this a great learning tool
Cons
  • Over the Head - This book may go too in-depth for some people
  • Trouble Free - It doesn't cover troubleshooting for common issues people might have with the different coffee preparation methods, which would really put this book over the top
How Does it Compare? This is a great book for those that want to optimize their coffee preparation and enjoy learning the science behind it. Keep in mind that this book only covers coffee, leaving the espresso to "The Professional Barista's Handbook."

Additional Information

Model Number 978-1-4507-0870-8
Width 7.88 inches
Depth 0.63 inches
Height 10.38 inches
Product Weight (lbs.) 1.0125

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Is there any reason to order this book instead of The Professional Barista's Handbook, other than the fact it's $10 cheaper? Is there any extra detail in this book for non-espresso brewing such as proper grinding, water/coffee ratios, or what have you that's not in the presumably more comprehensive "The Professional Barista's Handbook"??? As a beginner trying to get my grind and ratios right for the Espro Press and Technivorm, with the purchase of an espresso machine being possible 1-2 years down the line, which do you recommend over the other?
Mitch H on May 3, 2016
Everything but Espresso: Professional Coffee Brewing Techniques
Everything but Espresso: Professional Coffee Brewing Techniques
The Professional Barista's Handbook: An Expert's Guide to Preparing Espresso, Coffee and Tea
The Professional Barista's Handbook: An Expert's Guide to Preparing Espresso, Coffee and Tea
Best Answer: Mitch, "The Professional Barista's Handbook" has about 64 pages on pulling a shot of espresso, and about 11 pages on drip coffee. While it is very informative in those 11 pages, you'll see that its focused on what an owner of a coffee shop needs to know about making and holding large batches of drip coffee. All good stuff, but not what a home drip coffee make needs to know.

"Everything But Espresso" is focused solely on drip coffee include grind and extraction ratios, heck even a section on bed shape of the grounds.

Frankly, the books don't overlap that much. I'd recommend everything but espresso now, and if you decide to get an expresso machine in the future, then get the professional barista's handbook.
Reply · Report · Randall B on May 4, 2016
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Reviews

Book: Everything but EspressoReview by Stevebythebay
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I'm using in conjuction with ExtractMoJo software and refractometer to arrive at optimal drip coffee. The visual examples are great, but the lack of specific details on dealing with all the variables leaves me wanting more.

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(Posted on 4/1/2011)

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